Grilled Barramundi with Olive-Tomato Relish and Creamy Lemony-Mustard Potato Salad

Serves 2 Ingredients: 12 oz - Australis Barramundi fillets, skin-on or skinless, 1 cup - heirloom tomatoes, roughly chopped, 1/2 cup - mixed olives, pitted and diced, 1 clove - garlic, finely diced, 1 - small shallot, finely diced, 2 Tablespoons - extra virgin olive oil (plus extra for drizzling), 1 Tablespoon - red wine vinegar, Flaky sea salt, Black pepper, 2 cups - baby potatoes, halved or quartered, 1 - lemon, zested and juiced, 1 Tablespoon - mayonnaise, 1 teaspoon - Dijon mustard, 1 - scallion, finely sliced, 1.5 cups - mixed fresh herbs, roughly chopped (dill, cilantro, parsley),
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Grilled Barramundi with Olive-Tomato Relish
and Creamy Lemony-Mustard Potato Salad

  • 15m prep
  • 25m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Rosé

  • Perfect for Weekend Lunch

  • Perfect for Couples

Ingredients

  • 12 oz Australis Barramundi fillets, skin-on or skinless
  • 1 cup heirloom tomatoes, roughly chopped
  • 1/2 cup mixed olives, pitted and diced
  • 1 clove garlic, finely diced
  • 1 small shallot, finely diced
  • 2 Tablespoons extra virgin olive oil (plus extra for drizzling)
  • 1 Tablespoon red wine vinegar
  • Flaky sea salt
  • Black pepper
  • 2 cups baby potatoes, halved or quartered
  • 1 lemon, zested and juiced
  • 1 Tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 scallion, finely sliced
  • 1.5 cups mixed fresh herbs, roughly chopped (dill, cilantro, parsley)

Relax and unwind. Grilled Barramundi is perfect for a light dinner or an easy weekend lunch in the backyard.

Recipe, food styling & photography by Sarah McLellan Mee.

  1. Step 1In a small bowl, combine the cherry tomatoes, mixed olives, garlic, and shallot. Add the olive oil, red wine vinegar, red pepper flakes, salt, and pepper and stir to combine. Set aside.
  2. Step 2In a large pot of boiling, salted water, add the potatoes and cook until fork tender, about 8-10 mins. In a large bowl, add mayonnaise, mustard, scallions, lemon zest, salt, pepper, and lemon juice. Stir to combine. Once the potatoes are drained, add them to the bowl with the dressing and gently toss to coat.
  3. Step 3Drizzle olive oil over both sides of the Barramundi and season with salt and pepper.
  4. Step 4On a hot, clean, well-oiled grill, gently place the fish skin-side down. Grill for 4-5 mins a side until the skin is crispy and the flesh of the fish is opaque.
  5. Step 5Serve the grilled fish topped with tomato-olive relish, potato salad, a sprig or two of cilantro, and a final drizzle of olive oil.
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